Soup’s on! Time to break out all the soup recipes. I have been dreaming of all the yummy soups and stews that I want to make this season. Butternut squash soup is a favorite of mine. I first discovered this soup when we lived in England. I used to order it for lunch at The Petwood Hotel in our village, Woodhall Spa.
Last week, my sweet friend Laura posted a photo on instagram of a lovely butternut squash soup. (By the way, Laura is a wonderful photographer and owner of The Freckled Spot Photography. She took the photos of me for my blog.) The soup looked delicious so I commented and liked her photo. Laura sent me a link to the restaurant with the description of the soup and she asked me, “Can you mix up a recipe for this soup and make it healthier?”
SO…… THE BUTTERNUT SOUP CHALLENGE BEGAN!
I absolutely could not sleep that night for thinking of clean and healthy ingredients that would pair nicely with butternut squash. I’m such a foodie geek. What I created was not your typical butternut squash soup that most restaurants serve this time of year. They are usually loaded with heavy cream, butter and sugar or topped with white bread croutons toasted in butter.
I chose to go with a Thai flare for my recipe by adding green curry paste, coconut milk and cilantro to garnish. The coconut milk adds a creaminess to the soup but is a much healthier option over dairy. Coconut milk is a healthy fat and studies have found that those who choose healthy fats, such as the medium chain tri-glycerides in coconut milk, are better off because they will feel full longer. Most all fats, good and bad, make you feel full but the good fats in coconut milk will possibly increase your metabolism and help you to actually lose weight on a reduced calorie diet. http://www.livestrong.com/article/409614-the-health-benefits-of-coconut-milk/
On top of that…. Butternut Squash is amazingly healthy and good for your body also. Here are a few good things to know about butternut squash:
- Rich in phytonutrients and antioxidants
- Heart Healthy
- Good dose of fiber
- Low in fat
- Large amount of potassium, good for bone health
- B-6, good for immune system
- Rich in vitamin C
- An anti-inflammatory veggie, helps to reduce inflammation in the body
http://www.wholeliving.com/134734/power-foods-butternut-squash So…. of course I had to let my friend Laura be my taste tester. I gave her a container to take home and try. She approved it and so did her husband. Whew! 🙂
Enjoy an evening by the fire this fall season with a bowl of Thai Curry Butternut Squash Soup.
|Thai Curry Butternut Squash Soup|| |
- 1 Tbsp. of grapeseed oil or extra virgin olive oil
- 1 large organic butternut squash, roasted
- 3½- 4 cups of organic vegetable broth
- 1½ cup of coconut milk (I used Thai Kitchen brand)
- 1 small organic sweet yellow onion, chopped
- 2 cloves of fresh garlic, crushed
- 2 Tbsp. of green curry paste (I used Thai Kitchen brand)
- 1 cup of organic apple sauce
- 1 Tbsp. of honey (More if you prefer)
- ½ tsp. of cinnamon
- ¼ to1/2 tsp. of crushed red pepper (Omit if you don't like spicy)
- 1 tsp. of salt
- ½ tsp. of cracked black pepper
- Fresh organic cilantro to garnish, chopped fine
- Cut the butternut squash in half lengthwise and spoon out seeds. Place cut side down in a 9 X 13 baking dish.
- Roast in a 400 degree oven for 30-40 minutes or until squash is done.
- Once done, let cool completely and then spoon out squash into a bowl and set aside.
- In a large sauce pan heat oil over medium to high heat, add onion and garlic and sauté until softened.
- Reduce heat to medium-low and add green curry paste and approximately ¼ cup of vegetable broth. Simmer for 3 minutes.
- Add butternut squash to pan and 3¼ cups of vegetable broth and stir to mix all ingredients well.
- Pour in apple sauce and add honey, cinnamon, crushed red pepper and salt and pepper. Allow to simmer for 5-7 minutes.
- Pour in coconut milk and stir into soup mixture.
- Using a hand held emulsion blender, puree the mixture to the desired consistency.
- Taste soup and adjust seasonings as needed. May need to add an additional amount of vegetable broth at this point if the soup is too thick. If so, stir remaining broth in and heat through.
- Serve immediately and garnish with chopped cilantro.